Gouda Pittig

  • 8 cups (64 oz) boiling water
  • salt
  • 3 tablespoons (1.5 oz) of unsalted butter
  • Gouda Pittig 1/2 cup (4 oz)
  • 1 pound (1/2 kg) potatoes (peeled, quartered lengthwise, sliced)
  • 1 pound (1/2 kg) leeks (tough green parts removed, cleaned, finely sliced)

  • 1. Add the leeks and potatoes to the salted boiling water and cook, covered, at a light boil until the potatoes begin to cook apart, or when pressed, the potato offers no resistance to crushing - about 30-40 minutes.

    2. Remove soup from heat.

    3. Puree 1/3 of the soup in a blender or food processor, return to stove on low heat.

    4. Add butter and cheese at the moment of serving (after removal from heat).

    5. Serve with bread

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